Blitzkuchen mit apfeln (apple cake)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Apples; Medium, Tart | |
| 2 | Lemons; Medium, Juiced | |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Butter |
| ¾ | cup | Sugar |
| 2 | Egg Yolks; Large, Divided * | |
| ½ | Lemon;Juiced And Peel Grated | |
| 1 | teaspoon | Baking Powder |
| 1½ | cup | Flour; Unbleached |
| ¾ | cup | Milk |
| 1 | tablespoon | Rum |
| 2 | Egg Whites; Large | |
| 1 | tablespoon | Butter; To Grease Cake Pan |
| 1 | teaspoon | Vegetable Oil |
| 3 | tablespoons | Confectioners' Sugar |
Directions
* Do not put the egg yolks together as they will be used individually.
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Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about ½-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. Submitted By MICHELLE BRUCE On 03-09-95